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Gooseberry, pistachio & elderflower clafoutis

Gooseberry, pistachio & elderflower clafoutis

This elegant dessert makes the most of short-season British gooseberries, balancing their tart flavour with fragrant elderflower and a dense, nutty batter. A crowd-pleasing lunch or dinner finale. 

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  • Serves6
  • CourseDessert
  • Prepare30 mins
  • Cook40 mins
  • Total time1 hr 10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 125g salted butter, plus extra for greasing
  • 3 tbsp demerara sugar
  • 225ml whole milk
  • 150ml double cream
  • 1 tsp vanilla bean paste or extract
  • 75g pistachios
  • 4 eggs, 2 whole, 2 yolks
  • 100g caster sugar
  • 75g plain flour
  • 100g ground almonds
  • Icing sugar, for dusting
  • Crème fraîche or double cream, to serve


  • 340g pack fresh gooseberries, topped and tailed
  • 3 tbsp elderflower cordial
  • 50g caster sugar


  1. Put the gooseberries in a bowl, stir in the cordial and 50g sugar; leave to macerate for 1 hour. Meanwhile, grease a 1.3-1.5-litre baking dish (4-6cm deep) with butter, then sprinkle in the demerara sugar, tilting to coat the base and sides; tap out any excess. Put the butter, milk, cream and vanilla in a small pan over a low heat until steaming and the butter has melted (about 10 minutes), stirring occasionally. Pour into a jug and leave to cool for at least 30 minutes. Reserve 20g pistachios; put the remaining 55g in a small food processor and pulse until finely ground (stop before they become oily); set aside.

  2. Preheat the oven to 200°C, gas mark 6. Strain the fruit through a colander into a bowl. In another large bowl, use a balloon whisk to beat the whole eggs, egg yolks, 100g caster sugar, 2 tbsp of the gooseberry juices, the flour, ground almonds and ground pistachios until combined. Gradually add the cooled milk mixture, whisking to form a batter. Pour into the prepared dish; scatter over the berries. Set on a baking tray; bake for 25-30 minutes until golden and just set.

  3. Let the clafoutis cool for 15-20 minutes. Meanwhile, roughly chop the remaining 20g pistachios. Dust the clafoutis with icing sugar, scatter over the pistachios and serve with crème fraîche or cream.


Typical values per serving when made using specific products in recipe


3,141kJ/ 755kcals



Saturated Fat












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